Purple Sweet Potato Pastry 紫薯一口酥
Purple sweet potato again! How lovely are these little pastry! Very delicious short crust pastry with purple sweet potato filling. Not too sweet but very healthy and yummy!
It is very easy to make, you can make more and store the dough in freezer. You can make it whenever you like, and definitely try with different filling…red bean paste, chocolate, jam….all good! Enjoy!
又是非常吸晴又健康美味的紫薯！這次做了這個一口酥，香濃的牛油外層，包著美味的紫薯餡，不太甜，一口一個，超好味！
做法簡單，可隨意加入自己喜歡的餡料，非常美味的小食！
Let the butter to room temperature, beat it until fluffy then add in icing sugar. Mix well.
Sift in flour and salt, mix until well-combined. Add in egg, mix well and form a dough. Wrap it with cling film and chill for one hour.
Divide the dough into 5 pieces. Place one dough on parchment paper, then cover with another parchment paper. Roll it into 1cm thin sheet.
Pipe the purple sweet potato filling on the pastry, then roll it. Cut it into small pieces and place on lined baking sheet. Brush egg wash on top, then use finger to dip some egg wash, then dip in black sesame seed onto the pastry for decoration.
Pop in preheated oven at 170C, bake for 25-30 minutes. Let it cool completely on wire rack and then store in air-tight container.
將牛油放至室溫，用電動打蛋器打發至軟身，然後下糖粉，拌勻.
篩入麵粉和鹽，拌勻. 再下雞蛋，拌勻，用手堆成麵糰，再用保鮮紙包好，放入雪櫃一個小時.
將麵糰分成5份，放在烘焙紙上，再在上面鋪一張烘焙紙，然後擀成長形薄片(約1cm厚）
在中間放上紫薯泥，然後卷起. 再切成小塊，放在鋪有烘焙紙的烤盤上，塗一層蛋液，用手指沾點蛋液，然後沾黑芝麻，再沾在一口酥上作裝飾(*這步驟可省略）
放入已預熱170度C焗爐，焗約25-30分鐘，放在涼架上完全待涼後，放入密封盒存放.
*這個食譜可做約80粒一口酥（一口酥大小會有分別）
*如第二天一口酥不脆，可放回焗爐加熱
- 100 g unsalted butter
- 40 g icing sugar
- 1 egg
- 200 g cake flour
- 2 g salt
- 250 g purple sweet potato puree
- 100 克 無鹽牛油
- 40 克 糖霜
- 1 隻 雞蛋
- 200 克 低筋麵粉
- 2 克 鹽
- 250 克 紫薯蓉
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Let the butter to room temperature, beat it until fluffy then add in icing sugar. Mix well.
-
Sift in flour and salt, mix until well-combined. Add in egg, mix well and form a dough. Wrap it with cling film and chill for one hour.
-
Divide the dough into 5 pieces. Place one dough on parchment paper, then cover with another parchment paper. Roll it into 1cm thin sheet.
-
Pipe the purple sweet potato filling on the pastry, then roll it. Cut it into small pieces and place on lined baking sheet. Brush egg wash on top, then use finger to dip some egg wash, then dip in black sesame seed onto the pastry for decoration.
-
Pop in preheated oven at 170C, bake for 25-30 minutes. Let it cool completely on wire rack and then store in air-tight container.
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